Lemon-Tarragon Crab Cakes Recipe Print Page | MyRecipes.com

By cmwoodson

Ingredients

• 1 1/4 cups fresh breadcrumbs, toasted
• 1/4 cup minced shallots
• 1/4 cup chopped green onions
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 pound lump crabmeat, shell pieces removed
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 teaspoon olive oil

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Ingredients

1 1/4 cups fresh breadcrumbs, toasted

1/4 cup minced shallots

1/4 cup chopped green onions

2 tablespoons unsalted butter, melted

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1 teaspoon chopped fresh tarragon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1 pound lump crabmeat, shell pieces removed

1 large egg, lightly beaten

1 large egg white, lightly beaten

1 teaspoon olive oil

Preparation

1. Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2-inch-thick patty

2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add 3 crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from pan; keep warm. Repeat procedure with remaining 3 crab cakes.

Nutritional Information

Amount per serving

Calories:

218

Fat:

7.2g

Saturated fat:

3.3g

Monounsaturated fat:

2g

Polyunsaturated fat:

0.6g

Protein:

18.8g

Carbohydrate:

18.7g

Fiber:

1.3g

Cholesterol:

113mg

Iron:

0.7mg

Sodium:

567mg

Calcium:

82mg

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